FORTIFIKASI MINYAK SAWIT MERAH SEBAGAI SUMBER PROVITAMIN A PADA SUSU REKOMBINASI : KAJIAN PENGARUH NILAI HLB, KONSENTRASI EMULSIFIER, DAN JENIS HOMOGENISASI TERHADAP STABILITAS EMULSI

IRENA PARADISA A, Dr. Ir. Chusnul Hidayat ; Arima Diah Setiowati, STP., M.Sc., Ph.D.

2019 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Minyak sawit merah berpotensi sebagai fortifikan provitamin A pada susu rekombinasi minyak sawit merah karena memiliki kandungan karotenoid yang tinggi. Pembuatan susu rekombinasi minyak sawit merah memiliki prinsip yang sama dengan pembuatan emulsi minyak dalam air yang memiliki berbagai mekanisme ketidakstabilan emulsi. Untuk menciptakan emulsi yang stabil, perlu dilakukan pengkajian lebih lanjut terhadap faktor-faktor yang mempengaruhi stabilitas emulsi seperti pengaruh jenis emulsifier (berdasarkan nilai HLB), konsentrasi stabilizer, konsentrasi emulsifier, perlakuan aging dan proses homogenisasi. Stabilitas emulsi di evaluasi menggunakan uji stabilitas emulsi, viskositas emulsi, kenampakan visual dan mikroskopis emulsi, serta ukuran dan distribusi droplet emulsi. Hasil penelitian menunjukan bahwa emulsi susu rekombinasi minyak sawit merah dengan emulsifier bernilai HLB 9 memiliki intensitas creaming yang paling rendah dibandingkan emulsi dengan emulsifier bernilai HLB 8 sampai 15. Penambahan konsentrasi stabilizer berupa gum arab hingga konsentrasi 0,25% tidak memberikan efek penghambatan laju pembentukan creaming pada emulsi karena peningkatan viskositas yang dihasilkan tidak terlalu besar. Pada variasi konsentrasi emulsifier serta perlakuan aging dan tanpa aging menunjukan bahwa peningkatan konsentrasi emulsifier memberikan peningkatan stabilitas emulsi yang terlihat dari hasil pengamatan visual emulsi dan uji stabilitas emulsi. Perlakuan aging pada pembuatan emulsi menunjukan mekanisme penghambatan laju pembentukan creaming karena adanya peningkatan viskositas yang terjadi selama proses aging. Selain itu, adanya perbedaan proses homogenisasi dengan menggunakan homogenizer yang berbeda (ultra-turrax dan ultrasonik) menunjukan perbedaan ukuran, distribusi droplet serta kenampakan mikroskopis pada emulsi yang dihasilkan. Kenampakan mikroskopis emulsi yang dihasilkan hanya menggunakan homogenizer ultra-turrax menunjukan ketidakstabilan emulsi berupa peristiwa koalesen dan flokulasi dalam jumlah yang besar.

Red palm oil has the potential usage to fortify or provide provitamin A in recombined milk because of its high carotenoid content. Making recombined milk with red palm oil is similar to the procedure of making oil-in-water emulsions that have various emulsion instability mechanisms. It is necessary to conduct further studies on the factors that affect emulsion stability such as the effect of the emulsifier type (based on its HLB value), emulsifier concentration, stabilizer concentration, aging treatment, and homogenization types. Then, emulsion stability was evaluated using emulsion stability test, emulsion viscosity, visual and microscopic appearance, and the size and distribution of emulsion droplets. Results showed that red palm oil recombined milk produced from emulsifier with HLB 9 had the lowest creaming intensity in compared to emulsions that produced from emulsifier between HLB 8 until 15. However, the addition of stabilizer (gum arabic) until 0,25% concentration did not give an effect on inhibition of creaming formation because the viscosity enhancement was not high enough. The variance of emulsifier concentration and with-or-without aging treatment in emulsion showed that the increasing of emulsifier concentration gave an improvement in the stability of emulsion as observed from the visual appearance and emulsion stability test. Conducting aging treatment in emulsion showed suppression mechanism on creaming rate due to increasing of viscosity during the aging treatment. Furthermore, different homogenization process using homogenizer ultra-turrax and ultrasonic produced differences in size, droplet distribution, and microscopic appearance of emulsion. The emulsion produced using ultra-turrax homogenizer showed the instability mechanism such as massive coalescence and flocculation that observed in the microscopic appearance of the emulsion.

Kata Kunci : Emulsifier, HLB, homogenizer, karotenoid, stabilitas emulsi, minyak sawit merah, susu rekombinasi, stabilizer.